Grab a carton of eggs and get cracking: this is one egg recipe you’ll love in your repertoire.
Remember Pesto Eggs from TikTok Who broke the internet a few years ago? By the way, Katie Lee Chilli Crisp Fried Egg Bowl There’s a twist on this pesto egg theme, just with a lot more kick. The recipe was included in an episode. The kitchen Where instead of pesto, mom, ex Top Chef Host, and Cookbook author Eggs are advised to be cooked in chili crisp.
As a refresher, Crispy Chilli An infused oil is spiced with garlic, pepper, onion or scallions, and sometimes other aromatic bits. That’s what makes Lee’s 15-minute meal so unique and so passionate. The decadent egg yolk, nutty brown rice, and earthy plantains combined with the crunchy texture in the breakfast bowl result in a decadent combination that calls us back for seconds every time.
Don’t feel like eating a breakfast bowl? No problem! Chili’s crispy fried eggs are also delicious with other breakfast favorites like toast, hash browns, bacon and sausage.
How to make Chilli Crisp Fried Eggs
To make this, you’ll need ¼ cup chili flakes per four servings, or one tablespoon of chili flakes per egg. Whip up a batch of either Homemade Chili Crispor pick up one of these popular chili crisp brands:
- Lao Gan Ma Spicy Chili Crisp
- Fly By Jing Szechuan Chili Crisp
- Meet Chilli Crisp
- Momofuku Chili Crunch
In a large nonstick skillet over medium heat, add 2 tablespoons of the chili flakes, and swirl it around the skillet until the base is coated. Crack an egg into a small bowl to ensure you add it shell-free and keep them separate in the pan. Transfer the first egg to the skillet, then repeat three more times until you have four eggs poached on top of the pepper crisps. Season with salt and pepper, then cook until the whites are set and the yolks are runny, or about 3 to 5 minutes, for done. Eggs on the sunny side.
To round out the meal, take a large bowl and add two more tablespoons of chili flakes, ¼ cup of rice vinegar (a Eight vinegars we think every home cook should have in their pantry.), and a pinch of salt. Stir to combine, then toss in 3 cups cooked brown rice and 3 cups baby bananas. Mix until the grains and vegetables are evenly coated.
Scoop the rice and chili mixture into four bowls, top each bowl with a chili-crisp egg, and garnish with chopped fresh chives, if you like (we do!).
If you’re craving a great taste too, grab Lee’s delicious recipe. Chilli Crisp Fried Egg Bowl here.
Related Content: